Vegan Protein Pasta Sauce
Ingredients
- 1 large (200 g) red bell pepper
- 4 medium (300 g) tomatoes
- 1 medium onion
- 1 bulb of garlic
- 1 1/2 Tbsp olive oil
- 9 oz (250 g) lentil pasta (or pasta of choice)
- 1 12 oz block (340 g) silken tofu
- 1/2 cup (70 g) cashews
- 2 tsp Italian seasoning
- 1 tsp smoked paprika powder
- Salt and black pepper to taste (I used 3/4 tsp salt)
- 1 cup (240 ml) water or dairy-free milk
- Fresh herbs (parsley or chives)
- Red pepper flakes optional
Preparation
Preheat the oven to 360°F (180°C), remove the bell pepper stem and seeds, then chop it and the onion into 6 wedges. Also, quarter the tomatoes and cut the top off the head of garlic.
Grease a 13x9-inch dish with olive oil, spread the veggies within and drizzle with a little more oil.
Roast the veggies for 30-40 minutes until tender with slightly charred edges.
Meanwhile, cook the pasta according to their package instructions, minus 1-2 minutes, until al dente.
Transfer the bell pepper, tomatoes, and onion to a high-speed blender, squeeze the tender roasted garlic from the skins into the blender, and add the silken tofu, cashews, seasonings, and water (or veg broth/milk).
Blend on high speed until the sauce is completely smooth and creamy.
Taste and adjust seasonings, then transfer the sauce back to a saucepan and heat, then fold in the cooked pasta and serve, garnished with fresh herbs and a sprinkle of red pepper flakes.
